Green and healthy composite fresh-keeping edible mushroom fresh and wet instant noodles and preparation method thereof

Abstract

The invention belongs to the field of food processing, and discloses a green and healthy composite fresh-keeping agent and application thereof in fresh and wet instant edible mushroom noodles, and the processing performance is modified mainly through microwave treatment, vacuum dough kneading, low-temperature pre-fermentation, low-temperature fermentation, single-screw four-section extrusion, acidification short-time treatment, onion extracting solution fumigation fresh-keeping, workshop open noodle treatment and other modes. The developed composite fresh-keeping edible mushroom fresh-wet instant noodles have the characteristics of rich nutrition, unique flavor, good chewiness, smooth taste, easiness in storage and the like.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to green and healthy composite fresh-keeping edible fungus fresh wet quick-cooking noodles and a preparation method thereof. Background Art

[0002] my country is a country with a large noodle production capacity. As one of the traditional staple foods in my country, noodles have simple production process, good taste, convenient consumption, suitable for consumption by all kinds of people, and can be used as both staple food and fast food, and are loved by all kinds of people. With the development of agriculture and the improvement of people's living standards, people have higher and higher requirements for the quality of noodles. Noodles processed mainly from wheat cannot meet people's demand for their nutrition and health. Black fungus and white fungus contain many nutrients needed by the human body. Black fungus and white fungus are scientifically formulated with a variety of grains to develop grain noodles with rich nutrition and balanced energy. They can meet the needs of different groups of people, such as diabetics and obese people. They can not only effectively improve the nutritional quality of noodles, but also provide an effective way for the development and utilization of edible fungi.

[0003] Noodle products can be divided into two categories according to their water content: dry noodle products and fresh wet noodle products. Compared with fresh wet noodle products, dry noodle products have a long shelf life and are convenient to store and transport. However, due to different production processes, the noodle products will experience changes such as increased breakage rate, increased viscosity, and decreased elasticity during storage and transportation, resulting in large differences in the quality of noodle products.

[0004] In recent years, food microwave sterilization technology has been widely used. Since the temperature rises both inside and outside, it can achieve instant sterilization effect in the heat diffusion process. Moreover, the heating time is short, the sterilization temperature is low, and the heating speed is fast, so the nutrients and flavor substances in the food can be well protected. Through this technology, the bacteria in the raw materials can be effectively eliminated and the nutrients can be enriched.

[0005] At present, the common dough kneading method is operated under normal pressure, and the noodles produced are relatively loose and less elastic. However, vacuum dough kneading is a new dough kneading method that can mix flour and water under vacuum negative pressure, accelerate the dissolution of water into flour particles, promote the formation of gluten structure, improve the ductility and plasticity of dough, make noodles have a compact structure, and improve noodle quality.

[0006] In the process of fumigating onion extract, the present invention uses ultrasonic assisted extraction method, utilizes ultrasonic thermal mechanism, ultrasonic mechanical mechanism and cavitation effect, promotes effective components to enter effective solvent, thereby improving the yield of onion extract. The obtained onion extract has good inhibition ability against various bacteria and fungi, and can delay the deterioration of noodle food quality, providing technical support and theoretical basis for developing green preservatives for fresh wet noodles and reducing the loss of fresh wet noodles during storage.

[0007] In summary, the problems existing in the prior art are:

[0008] 1. Existing noodle products have a single nutritional component and cannot meet the nutritional needs of people with different needs (such as diabetics and obese patients);

[0009] 2. Existing fresh wet noodles have a short shelf life and cannot be stored for a long time. The dried noodles that can be stored for a long time have poor gluten properties. During storage and transportation, the breaking rate, stickiness and elasticity of the noodles change significantly, which is quite different from the quality of fresh wet noodles.

[0010] 3. Existing fresh wet noodles all need to be cooked, and the average cooking time is 5-10 minutes, and there is a lack of fresh noodles that can be heated in a short time or soaked in warm water for maturation. Summary of the invention

[0011] In view of the problems existing in the existing technology, this experiment adopts low-temperature pre-fermentation to better maintain the gluten network of the dough and make the internal pores evenly distributed. After low-temperature proofing, the protein content, total amino acid content and lysine score of the dough are improved. The processing performance is modified through single-screw four-wheel drive extrusion technology. The short-time acidification treatment is combined with the open surface in the workshop, and the formula and processing technology are optimized through statistical analysis methods. The cooking characteristics, texture characteristics and microstructure are used as indicators to develop multi-grain instant noodles with unique flavor, good gluten and smooth taste. The shortcomings of traditional noodles such as poor gluten, poor viscoelasticity and long cooking time are improved, providing a new way for multi-grain processing.

[0012] The invention provides green and healthy composite fresh-keeping edible fungus fresh-wet quick-cooking noodles and a preparation method thereof.

[0013] This is how it is done:

[0014] The composite fresh-keeping edible fungus fresh wet quick-cooking noodles are composed of 900 parts of oat flour, 1000 parts of black buckwheat flour, 50 parts of kudzu root powder, 150 parts of hydroxypropyl starch, 100 parts of edible fungus powder (black fungus powder and white fungus powder in a ratio of 1:1), 100 parts of edible salt, 50 parts of edible baking soda, 700 parts of water, 2 parts of composite improver (0.5 parts of transglutaminase, 0.4 parts of sodium tripolyphosphate, 0.6 parts of sodium pyrophosphate, 0.5 parts of sodium hexametaphosphate), composite preservative (0.8 parts of chitosan biological preservative, 5% onion extract), and 3% of mixed bacteria (1% Lactobacillus plantarum and 2% Rhamnosus bacillus).

[0015] Another object of the present invention is to provide a method for preparing the composite fresh-keeping edible fungus fresh-wet quick-cooking noodles, the preparation method comprising the following steps:

[0016] Step 1: Select black buckwheat flour, kudzu root powder, edible fungus powder and oat flour: grind black buckwheat, kudzu root, edible fungus and oat flour and pass through a 70-90 mesh sieve;

[0017] Step 2: Raw material ratio;

[0018] Step 3, microwave treatment: microwave treatment for 30 to 50 seconds at a frequency of 2500 Hz and a power of 700 W;

[0019] Step 4: dough preparation: add materials into a vacuum dough mixer, the dough vacuum degree is 0-0.85 MPa, the mixing time is 5-10 min, and the moisture content is adjusted to 35%-38% according to the infiltration condition of the dough;

[0020] Step 5: Inoculate mixed bacteria (Lactobacillus plantarum and Bacillus rhamnosus) and then ferment at low temperature; the inoculation amount is 3%, the inoculation temperature is 30-35°C, the pH is 7.2-8.0, and the whole process is sterile;

[0021] Step 6: Screw extrusion: the raw materials are placed in the hopper for extrusion;

[0022] Step 7: forming: according to the specifications of the screw extrusion template, extruding to obtain instant noodles of different thicknesses, and extruding into shape;

[0023] Step 8: Acidification: Place in a 0.2% lactic acid pool for 5-10 seconds;

[0024] Step 9: Fumigation of onion extract:

[0025] (1) crushing the onion into onion residue using a homogenizer;

[0026] (2) adding dichloromethane and using ultrasonic-assisted extraction, the extraction temperature is 45° C., the extraction time is 2 h, the solid-liquid ratio is 1:1, and the ultrasonic frequency is 50 KHz;

[0027] (3) using a vacuum pump and diatomaceous earth to filter and obtain a clear extract;

[0028] (4) Transfer the extract into a separatory funnel and allow to stand for stratification, discarding the aqueous layer;

[0029] (5) adding anhydrous sodium sulfate for dehydration;

[0030] (6) Distilling the solvent under normal pressure until the onion extract has a constant weight.

[0031] (7) Fumigation in fumigation furnace for 5 to 10 minutes.

[0032] Step 10: Open-surface treatment in the workshop: The workshop is required to meet the sterility standards, and the onion extract is fumigated for 5 to 10 minutes and left open for 12 hours. The humidity is controlled not to exceed 60% during the whole process.

[0033] Step 11: Drying: Drying at 30-50°C for 5-10 minutes;

[0034] Step 12: Cool the dried instant noodles to room temperature and then cool and transport them.

[0035] Furthermore, the preparation method of the composite fresh-keeping edible fungus fresh wet quick-cooking noodles also includes cooling, packaging, sterilization, and warehousing of finished products.

[0036] Further, in step 5, the inoculation amount is 3%, the inoculation temperature is 30-35° C., the pH is 7.2-8.0, and the whole process is sterile;

[0037] Furthermore, in step six, one stage screw extrusion, two stage screw extrusion, three stage screw extrusion, four stage screw extrusion cooking and cooling are included. Among them, the temperature of the first section is 35-45°C, the temperature of the second section is 55-65°C, the temperature of the third section is 75-85°C, and the temperature of the fourth section is 100-110°C; the material residence time between the first and second sections is 3-5s, the material residence time between the second and third sections is 6-10s, and the material residence time between the third and fourth sections is 30-50s.

[0038] Furthermore, in step eight, an acidification treatment is performed by placing the noodles in a 0.2% lactic acid pool for 5-10 seconds so that the noodles are fully in contact with the lactic acid solution.

[0039] Furthermore, in step ten, open-surface processing is adopted in the workshop; the workshop is required to meet the aseptic standard, the surface is open for 12 hours, and the humidity is controlled not to exceed 60% during the whole process.

[0040] Furthermore, in step twelve, microwave sterilization technology is used for cooling in a sterile room; wherein the cooling temperature is controlled within the range of 8 to 12°C.

[0041] Another object of the present invention is to provide a green and healthy composite fresh-keeping edible fungus fresh-wet quick-cooking noodle and a preparation method thereof.

[0042] The advantages and positive effects of the present invention are:

[0043] In the formulation optimization, through response surface optimization, the final ratio of the present invention was used, and three repetitive tests were carried out, and the sensory score was 93 and the broken rate was 3%.

[0044] In the process optimization, the effects of extrusion factors (water addition, extrusion temperature, screw speed) on the sensory score and breaking rate of the composite fresh-keeping edible fungus fresh wet quick-cooking noodles were studied. The optimal process was obtained as follows: water addition of 33%, temperature of the first section of 35-45℃, temperature of the second section of 55-65℃, and screw speed of 81r / min. Three repeated tests were carried out under these conditions, and finally the sensory score was 96 and the breaking rate was 3%. The breaking rate and sensory evaluation were good.

[0045] In the nutritional evaluation, every 100 g of the black buckwheat and black bean noodles prepared by the present invention has a protein content of 38.9 g, a fat content of 9.8 g, a carbohydrate content of 29.5 g, and a dietary fiber content of 4.6 g.

[0046] The onion extract selected in the present invention is rich in allicin, vitamins, sugars and various inorganic salts, and also contains the trace element selenium. The onion extract can stimulate gastrointestinal secretion, increase appetite, promote digestion, inhibit the increase of blood lipids caused by a high-fat diet, and reduce the cholesterol content in the blood. In addition, the onion extract can help cells better utilize glucose, which is very helpful for lowering blood sugar. The low-temperature pre-fermentation is used to better maintain the gluten network of the dough, so that the internal pores are evenly distributed. After the low-temperature proofing, the protein content, total amino acid content and lysine score of the dough are improved. The processing performance is modified by the single-screw four-wheel drive extrusion technology treatment; the acidification short-time treatment is combined with the workshop open surface, and the formula and processing technology are optimized by statistical analysis methods. The cooking characteristics, texture characteristics and microstructure are used as indicators to develop a multi-grain instant noodle with unique flavor, good gluten and smooth taste. It not only effectively improves the quality of noodles, but also provides new ideas for the processing of edible fungi in noodle products, and provides a theoretical basis for the industrialization of edible fungi noodles in the future. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 The present invention provides a green and healthy composite fresh-keeping edible fungus fresh wet quick-cooking noodle and a preparation method thereof. Preparation method flow chart;

[0048] Figure 2 This is a schematic diagram of the processing process of a green and healthy composite fresh-keeping edible fungus fresh wet quick-cooking noodle provided by the present invention;

[0049] Figure 3This is a finished product display diagram of a green and healthy composite fresh-keeping edible fungus fresh wet quick-cooking noodle provided by the present invention. DETAILED DESCRIPTION

[0050] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0051] The following is combined with Figure 1 The application principle of the present invention is further described with reference to specific embodiments.

[0052] The components of the composite fresh-keeping edible fungus fresh wet quick-cooking noodles are as follows by mass: 900 parts of oat flour, 1000 parts of black buckwheat flour, 50 parts of kudzu root powder, 150 parts of hydroxypropyl starch, 100 parts of edible fungus powder (black fungus powder and white fungus powder 1:1), 100 parts of edible salt, 50 parts of edible baking soda, 700 parts of water, 2 parts of composite improver (0.5 parts of transglutaminase, 0.4 parts of sodium tripolyphosphate, 0.6 parts of sodium pyrophosphate, 0.5 parts of sodium hexametaphosphate), composite preservative (0.8 parts of chitosan biological preservative, 5% onion extract), and 3% of mixed bacteria (1% Lactobacillus plantarum and 2% Rhamnosus bacillus).

[0053] Another object of the present invention is to provide a green and healthy composite fresh-keeping edible fungus fresh wet quick-cooking noodle and a preparation method thereof, the preparation method comprising the following steps:

[0054] Step 1: Select black buckwheat flour, kudzu root powder, edible fungus powder and oat flour: grind black buckwheat, kudzu root, edible fungus and oat flour and pass through 80-mesh sieve;

[0055] Step 2: Raw material ratio;

[0056] Step 3, microwave treatment: microwave treatment for 40 seconds at a frequency of 2500 Hz and a power of 700 W;

[0057] Step 4: dough preparation: add materials into a vacuum dough mixer, set the dough vacuum degree to 0.75 MPa, and mix for 5 minutes. According to the infiltration of the dough, adjust the moisture content to 38%;

[0058] Step 5: Inoculate mixed bacteria (Lactobacillus plantarum and Bacillus rhamnosus) and then let rise at low temperature; the inoculation amount is 3%.

[0059] The inoculation temperature is 30°C, pH 8.0, and the whole process is sterile;

[0060] Step 6: Screw extrusion: the raw materials are placed in the hopper for extrusion;

[0061] Step 7: forming: according to the specifications of the screw extrusion template, extruding to obtain instant noodles of different thicknesses, and extruding into shape;

[0062] Step 8: Acidification: Place in a 0.2% lactic acid pool for 10 seconds;

[0063] Step 9: Fumigation of onion extract:

[0064] (8) crushing the onion into onion residue using a homogenizer;

[0065] (9) adding dichloromethane and performing ultrasonic-assisted extraction at an extraction temperature of 45° C., an extraction time of 2 h, a solid-liquid ratio of 1:1, and an ultrasonic frequency of 50 KHz;

[0066] (10) Using a vacuum pump and diatomaceous earth to filter to obtain a clear extract;

[0067] (11) Transfer the extract into a separatory funnel and allow to stand for stratification, discarding the aqueous layer;

[0068] (12) adding anhydrous sodium sulfate for dehydration;

[0069] (13) Distill the solvent under normal pressure until the onion extract has a constant weight.

[0070] (14) Fumigation in fumigation furnace for 5 minutes.

[0071] Step 10: Open-surface treatment in the workshop: The workshop is required to meet the sterility standards, and the onion extract is fumigated for 5 minutes and left open for 12 hours. The humidity is controlled not to exceed 60% during the whole process.

[0072] Step 11: Drying: Drying at 40°C for 5 minutes;

[0073] Step 12: Cool the dried instant noodles to room temperature and then cool and transport them.

[0074] Furthermore, the steps include a first stage of screw extrusion, a second stage of screw extrusion, cooking and cooling.

[0075] Furthermore, the preparation method of the composite fresh-keeping edible fungus fresh wet quick-cooking noodles also includes cooling, packaging, sterilization, and warehousing of finished products.

[0076] Further, in step 5, the inoculation amount is 3%, the inoculation temperature is 35°C, the pH is 8.0, and the whole process is sterile;

[0077] Further, in step six, it includes one-stage screw extrusion, two-stage screw extrusion, three-stage screw extrusion, four-stage screw extrusion cooking and cooling. Among them, the temperature of zone one is 40°C, the temperature of zone two is 60°C, the temperature of zone three is 80°C, and the temperature of zone four is 105°C; the material residence time between zones one and two is 3s, the material residence time between zones two and three is 10s, and the material residence time between zones three and four is 30s. The temperature of zone one is 40°C, the temperature of zone two is 60°C, the temperature of zone three is 80°C, and the temperature of zone four is 105°C; the material residence time between zones one and two is 3s, the material residence time between zones two and three is 10s, and the material residence time between zones three and four is 30s.

[0078] Furthermore, in step eight, an acidification treatment is performed by placing the noodles in a 0.2% lactic acid pool for 5-10 seconds so that the noodles are fully in contact with the lactic acid solution.

[0079] Furthermore, in step ten, open-surface processing is adopted in the workshop; the workshop is required to meet the aseptic standard, the surface is open for 12 hours, and the humidity is controlled not to exceed 60% during the whole process.

[0080] Furthermore, in step twelve, microwave sterilization technology is used for cooling in a sterile room; wherein the cooling temperature is controlled within the range of 8 to 12°C.

[0081] The invention also discloses green and healthy composite fresh-keeping edible fungus fresh-wet quick-cooking noodles prepared by the method.

[0082] The orthogonal experimental method was used to screen the product formula, with 2% salt and 1% alkali in the formula. Black bean powder, black buckwheat powder, edible fungus powder, hydroxypropyl starch and broken rate were taken as the main examination factors affecting the quality of composite edible fungus fresh wet quick-cooking noodles, and the comprehensive score was used as the assessment indicator to screen out the best ratio. The factors and level designs are shown in Table 1.

[0083] Table 1: Orthogonal experimental design of compound edible fungus fresh wet quick cooking noodle recipe

[0084] Table 1.Orthogonal experimental design of fresh and wet instantcooking noodles with compound fresh-keeping edible fungi

[0085]

[0086] Among them, the sensory quality scoring rules are formulated based on the product's organizational state, viscoelasticity, flavor, color, taste, refreshing and ductility and in reference to GB2725-1981, see Table 2.

[0087] Table 2: Sense evaluation scale

[0088]

[0089]

[0090] According to the above settings, the orthogonal test results are shown in Table 3 below:

[0091] Table 3: Orthogonal test results of fresh wet fast cooking noodles with composite edible fungi

[0092] Table 3: Orthogonal test results of fresh and wet instant cookingnoodles with compound edible fungi

[0093]

[0094] The results of the range analysis in Table 3 show that the factors affecting the score are in the order of B>A>D>C, that is, the factor that has the greatest impact on the quality of composite edible fungus fresh wet instant noodles is black buckwheat flour, followed by oat flour, then hydroxypropyl starch, and finally edible fungus powder.

[0095] And the best formula combination is: A 3 B 1 C 3 D 2 , that is, oat flour is 24%, black buckwheat flour is 14%, edible fungus powder is 2.5%, and the hydroxypropyl starch content is 3%. Under this condition, the product has the best taste, color and flavor.

[0096] The processing method of the product of the present invention is to process the raw materials through extrusion technology. The advantage of the product of the present invention is that the toughness and ductility of the product made from the raw materials are further improved when the dough is prepared, and it can be used to make more flour foods.

[0097] Another advantage of the product of the present invention is that edible fungi (black fungus and white fungus) are used to highlight the characteristic flavor of the edible fungi raw materials. After screw extrusion and ripening, the fresh noodles can not only improve the viscoelasticity, but also be more delicate and smooth.

[0098] The invention adopts four-stage screw high-humidity extrusion to modify the noodles, improve the edible quality, enrich the nutrition and eliminate the rough feeling of grains, the product has a broad market and good application prospect.

[0099] Tremella has the functions of whitening, removing spots, preventing wrinkles, tonifying the spleen and appetizing, replenishing qi and clearing the intestines, promoting sleep and strengthening the stomach, tonifying the brain, nourishing yin and clearing away heat, tonifying the kidneys, moistening the lungs, promoting fluid production and relieving coughs, refreshing and replenishing blood, improving the liver's detoxification ability, and protecting the liver. Long-term use can moisturize the skin and remove facial chloasma and freckles. Regular consumption of Tremella can improve heart and lung function, reduce blood cholesterol and triglycerides in some patients with hyperlipidemia, enhance the body's immune ability, and inhibit the growth of cancer cells.

[0100] Black fungus is high in protein, vitamins and iron. Its protein contains a variety of amino acids, especially lysine and leucine. Black fungus is extremely rich in iron, so eating it regularly can nourish blood and keep your skin rosy and radiant, and can prevent and treat iron deficiency anemia. Black fungus also contains vitamin K, which can maintain the normal level of coagulation factors in the body and prevent bleeding. The colloid in black fungus can absorb and concentrate the dust and impurities remaining in the human digestive system and excrete them out of the body, thereby playing a role in clearing the stomach and intestines.

[0101] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A green and healthy composite fresh-keeping edible fungus fresh wet quick-cooking noodle, characterized in that: The composite fresh-keeping edible fungus fresh wet quick-cooking noodles are composed of the following components in parts by mass: 900 parts of oat flour, 1000 parts of black buckwheat flour, 50 parts of kudzu root powder, 150 parts of hydroxypropyl starch, 100 parts of edible fungus powder (black fungus powder and white fungus powder in a ratio of 1:1), 100 parts of edible salt, 50 parts of edible baking soda, 2 parts of a composite improver, a composite preservative, and 3% of mixed bacteria.

2. A green and healthy composite fresh-keeping edible fungus fresh wet quick-cooking noodle as claimed in claim 1, characterized in that: The 2 parts of the composite improver include 0.5 parts of transglutaminase, 0.4 parts of sodium tripolyphosphate, 0.6 parts of sodium pyrophosphate and 0.5 parts of sodium hexametaphosphate.

3. A green and healthy composite fresh-keeping edible fungus fresh wet quick-cooking noodle as claimed in claim 1, characterized in that: The composite preservative comprises 0.8 parts of chitosan biological preservative and 5% of onion extract.

4. A green and healthy composite fresh-keeping edible fungus fresh wet quick-cooking noodle as claimed in claim 1, characterized in that: The 3% mixed bacteria include 1% Lactobacillus plantarum and 2% Rhamnosus bacillus.

5. A method for preparing a green and healthy composite edible fungus fresh wet quick-cooking noodle as claimed in claim 1, characterized in that: The preparation method comprises the following steps: Step 1: Select black buckwheat flour, kudzu root powder, edible fungus powder and oat flour: grind black buckwheat, kudzu root, edible fungus and oat flour and pass through a 70-90 mesh sieve; Step 2: Raw material ratio; Step 3, microwave treatment: microwave treatment for 30 to 50 seconds at a frequency of 2500 Hz and a power of 700 W; Step 4: dough preparation: add materials into a vacuum dough mixer, the dough vacuum degree is 0-0.85 MPa, the mixing time is 5-10 min, and the moisture content is adjusted to 35%-38% according to the infiltration condition of the dough; Step 5: Inoculate the mixed bacteria and then ferment at low temperature; the inoculation amount is 3%, the inoculation temperature is 30-35°C, the pH is 7.2-8.0, and the whole process is sterile; Step 6: Screw extrusion: the raw materials are placed in the hopper for extrusion; Step 7: forming: according to the specifications of the screw extrusion template, extruding to obtain instant noodles of different thicknesses, and extruding into shape; Step 8: Acidification: Place in a 0.2% lactic acid pool for 5-10 seconds; Step nine, fumigation of onion extract; using ultrasonic assisted extraction, the extraction temperature is 40-50°C, the extraction time is 1.5-2.5h, the material-liquid ratio is 1:1, the ultrasonic frequency is 50KHz, and the fumigation time is 5-10min; Step 10: Open-surface treatment in the workshop; the workshop is required to meet the sterility standard, open for 10 to 12 hours, and the humidity is controlled not to exceed 60% during the whole process; Step 11: Drying: Drying at 30-50°C for 5-10 minutes; Step 12: Cool the dried instant noodles to room temperature and then cool and transport them.

6. The method for preparing the green and healthy composite fresh-keeping edible fungus fresh-wet quick-cooking noodles as claimed in claim 5 is characterized in that: The preparation method of the composite fresh-keeping edible fungus fresh wet quick-cooking noodles also includes cooling, packaging, sterilization and finished product storage.

7. The method for preparing the composite fresh-keeping, fresh-wet, quick-cooking edible fungus noodles according to claim 5, characterized in that: In step five, the mixed bacteria include Lactobacillus plantarum and Bacillus rhamnosus.

8. The method for preparing the green and healthy composite fresh-keeping edible fungus fresh-wet quick-cooking noodles as claimed in claim 5, characterized in that: In step six, it includes one-stage screw extrusion, two-stage screw extrusion, three-stage screw extrusion, four-stage screw extrusion cooking and cooling; wherein, the temperature of the first section is 35-45°C, the temperature of the second section is 55-65°C, the temperature of the third section is 75-85°C, and the temperature of the fourth section is 100-110°C; the material residence time between the first and second sections is 3-5s, the material residence time between the second and third sections is 6-10s, and the material residence time between the third and fourth sections is 30-50s.

9. The method for preparing the green and healthy composite fresh-keeping edible fungus fresh-wet quick-cooking noodles as claimed in claim 5, characterized in that: In step 11, microwave sterilization technology is used and cooling is performed in a sterile room; wherein the cooling temperature is controlled within the range of 8 to 12°C.

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